This Recipe Provided by Mahatma® Rice

Basque-Style Shrimp with Lemon Basil Brown Rice

posted by 3 years ago


1 cup Mahatma® Whole Grain Brown Rice

2 cups water

½ cup fresh lemon juice

Salt, optional

2 Tbs. fresh basil leaves, finely chopped

1 Tbs. lemon, zest

4 Tbs. olive oil, divided

1 lb. large shrimp, peeled and deveined

¼ cup pine nuts

2 cloves garlic, minced

2 Tbs. shallots, minced

8 oz. baby portabella mushrooms, sliced

1 ½ cups grape or cherry tomatoes

2 Tbs. capers, drained

½ tsp. Spanish paprika

½ tsp coarse salt

4 each fresh basil leaves, chopped

4 lemon wedges


Bring water, lemon juice, and salt (if desired) to a boil in a medium saucepan over high heat. Stir in brown rice. Cover, reduce heat, and simmer 45 minutes or until water is absorbed. Remove from heat. Cool for 10 minutes. Stir in chopped basil and lemon zest. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add shrimp; sauté until pink, about 4-5 minutes. Using a slotted spoon, transfer shrimp to plate; cover to keep warm. To the same skillet, add remaining olive oil, pine nuts, garlic, and shallots. Cook until browned and fragrant, about 3 minutes. Add mushrooms and tomatoes; continue cooking until tomatoes begin to burst with juices, about 3 minutes. Remove from heat and stir in capers, paprika, salt, and cooked shrimp. Place an equal amount of lemon basil brown rice in four shallow bowls and top each with shrimp mixture. Garnish with basil sprigs and lemon wedges. (Serves: 4)

tags:  basque-style shrimp with lemon basil brown rice, rice, riviana, shrimp, seafood
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